The Fermentation Year: Everyday techniques and recipes to rewild your microbiome

From kimchi to kombucha, miso to honey ferments, The Fermentation Year is your seasonal guide to boosting flavour, reducing waste and feeling more alive through the magic of microbes. Master the basics for twelve types of ferments, then use these techniques to cherish the edible calendar and preserve the best of the seasons while boosting your gut health. “The expert guide to year-round fermentation – essential reading” – Tim Spector"The Fermentation Year is a stunning guide brimming with tantalising and approachable recipes that will get you fermenting and cooking more seasonally, simply because everything in it is just so irresistibly good” – David ZilberThe magic of fermentation has a transformative effect on body and mind by increasing diversity on all levels and improving overall wellbeing. The act of making these delicious foods is a tonic within itself, making you feel more alive in every possible way as you harness the invisible life around you.Seasonally structured, The Fermentation Year covers everything you need to know about fermenting at home all year round, including basic techniques for: kimchi; kefir (water and dairy); sauerkraut; pickles; fermented sauces, honey ferments; miso and other koji-based ferments; kombucha; vinegar and yoghurt.Each has opportunities for seasonal twists, as well as plenty of delicious recipe inspiration for using the ferments in everyday dishes, such as Kimchi frittata, Sauerkraut gnocchi, Kraut koftas, Yogurt aïoli, 10-minute miso noodles, Cultured pot au chocolat, Kefir gelato and No-waste sourdough banana bread.The Fermentation Year is a guide to using seasonal fermentation to rewild your microbiome. It will help you cherish the edible calendar and preserve the best of the season, while also avoiding waste and boosting flavour.

Pagina's: 288, Hardcover, Bloomsbury Publishing